Creamy Deviled Egg Potato Salad with Bacon – Easy Side Dish for BBQs, Cookouts and Potlucks
This Deviled Egg Potato Salad is a simple side dish that combines two favorites in one bowl. Made with tender potatoes, chopped eggs, bacon pieces, and a creamy deviled egg-inspired dressing, it’s easy to make and full of classic flavor. It’s perfect for BBQs, cookouts, potlucks, holiday meals, or anytime you need a side dish that can be made ahead.
If you love potato salad and deviled eggs, this salad brings the best of both together in one easy side dish.
How to Make Deviled Egg Potato Salad
Here are the ingredients you need to make this Deviled Egg Potato Salad recipe, plus step by step instructions for how to make it.
Ingredients
- 2 pounds Yukon gold potatoes
- 6 hard boiled eggs
- 3/4 cups mayonnaise
- 2 tbsp cup mustard
- ¼ tsp pepper
- ¼ cup bacon pieces
Step by Step Instructions
1. Peel the potatoes and cut them into small pieces. Place them in a large pot and cover with water. Bring to a boil and cook for about 10 minutes, or until the potatoes are fork-tender. Drain well, then rinse under cold water to stop the cooking process. Transfer the cooled potatoes to a large mixing bowl.
2. Cook the eggs until hard-boiled using your preferred technique. I usually boil them for 10 minutes, let them sit covered for another 10 minutes, then cool them under cold running water before peeling.
3. Slice the eggs in half. Carefully remove the yolks and place them in a medium bowl. Set the egg whites aside on a cutting board.
4. Mash the egg yolks with a fork until they are finely crumbled. Add the mayonnaise and mustard, then stir until smooth and creamy.
5. Pour the yolk mixture over the potatoes. Add the pepper and gently stir until the potatoes are evenly coated.
6. Chop the egg whites into small pieces and add them to the bowl along with the bacon. Fold everything together until well combined.
7. Cover and refrigerate for at least 2 hours to allow the flavors to come together. Give the salad a gentle stir before serving.
Note
This recipe can serve anywhere from 4 to 8 people depending on portion size.
If you’re looking for an easy side dish that people always seem to come back for, this Deviled Egg Potato Salad is it. It’s creamy, flavorful, and goes with just about anything from grilled meats to sandwiches. Make it ahead, chill it, and it’s ready whenever you need it.
More Side Dish Recipes
- Summer Spaghetti Salad
- Bowtie Pasta Slaw Salad
- Hawaiian Macaroni Salad
- Cowboy Caviar Pasta Salad
- Creamy Caesar Pasta Salad
- Broccoli Cauliflower Pasta Salad
- Smoked Sausage Pasta Salad
Deviled Egg Potato Salad
Ingredients
- 2 pounds Yukon gold potatoes
- 6 hard boiled eggs
- 3/4 cups mayonnaise
- 2 tbsp cup mustard
- ¼ tsp pepper
- ¼ cup bacon pieces
Instructions
- Peel the potatoes and cut them into small pieces. Place them in a large pot and cover with water. Bring to a boil and cook for about 10 minutes, or until the potatoes are fork-tender. Drain well, then rinse under cold water to stop the cooking process. Transfer the cooled potatoes to a large mixing bowl.
- Cook the eggs until hard-boiled using your preferred technique. I usually boil them for 10 minutes, let them sit covered for another 10 minutes, then cool them under cold running water before peeling.
- Slice the eggs in half. Carefully remove the yolks and place them in a medium bowl. Set the egg whites aside on a cutting board.
- Mash the egg yolks with a fork until they are finely crumbled. Add the mayonnaise and mustard, then stir until smooth and creamy.
- Pour the yolk mixture over the potatoes. Add the pepper and gently stir until the potatoes are evenly coated.
- Chop the egg whites into small pieces and add them to the bowl along with the bacon. Fold everything together until well combined.
- Cover and refrigerate for at least 2 hours to allow the flavors to come together. Give the salad a gentle stir before serving.
Notes
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